Creamy Mughlai Chicken Curry Recipe | Startup Cooking

 CREAMY MUGHLAI CHICKEN CURRY RECIPE | STARTUP COOKING

Mughlai Chicken Curry is one of the most popular delicacies from the Mughlai Cuisine. It is very popular especially in North India, Punjab and Pakistan. It has lots of influence from the kitchens of Mughals mildly spiced and full of flavor and rich in taste and appearance. It goes well with chapathi, parathas, biryani or jeera rice and feel free to substitute paneer if you are vegetarian.

Chicken Recipes

This Mughlai Chicken is mainly for special occasions not because it takes a long time to make or requires many ingredients, but because it is rich and somewhat decadent. For this recipe, i took boneless, skinless chicken and which tastes great for this dish. Follow my step by step photo recipe to prepare Creamy Mughlai Chicken Curry. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

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RECIPE FOR MUGHLAI CHICKEN CURRY

Coarse      : Lunch / Dinner

Cuisine     : Indian

Author      : Jayashree Karthik

Prep Time : 10 min

Cook Time : 35 min

Total Time  : 45 min

Egg Recipes

• Egg thokku

• Scrambled egg yolk

• Kongudand style egg curry

• Egg Biryani

• Egg roast

• Nadan Mutta Roast

• Udaitha Muttai Kuzhambu / Egg Drop Curry

INGREDIENTS

• 2 tbsp unsalted butter

• 1 tbsp oil

• 2 cloves

• 2 cinnamon stick

• 2 bay leaf

• 1/4 tsp cardamom powder

• 1 large onion - thinly sliced

• 1 tbsp ginger garlic paste

• 2 green chilli

• 1 tbsp coriander powder

• 1 tsp garam masala powder

• 800 g chicken - boneless and skinless

• 1/4 cup yogurt

• salt to taste

• 1 cup water

• 1/4 cup cashews - make a paste

• 1/4 cup fresh cream 

• 1/4 cup coriander leaves - chopped

prawn recipes , non-veg starters/appetizers, chicken recipes, biryani recipes, non-veg curry recipes, mutton recipes

PROCEDURE

• soak cashews in hot water for 15 minutes and make a thick paste and set aside

• wash all the chicken pieces properly and set aside

• heat unsalted butter and oil in the pan

• temper with cloves, cinnamon stick, bay leaf and cardamom powder

• saute for few seconds

• add thinly sliced onion and saute well until transparent

• add ginger garlic paste and saute well until the raw smell goes

• add green chilli, coriander powder and garam masala powder

• mix well and cook for 2 minutes

• add cleaned boneless chicken pieces and mix well

• cover with lid and cook for 2-3 minutes or until the chicken starts to release the water

• add yogurt, salt and water, mix well and pressure cook for 3-5 whistle

• once the chicken cooked properly, add cashew paste and let it cook for 2-3 minutes with the lid on low medium flame

• once it is thick, add fresh cream and cook for 1 minute and then switch off the flame

• garnish with chopped coriander leaves or with toasted almonds

• Enjoy with naan, biryani or paratha

• taste Delicious

NOTES

• in traditional recipe, they used to garnish only with toasted almonds
• for vegetarians, replace chicken with tofu or paneer
• also, you can skip the fresh cream and make this dish more healthy
• you can also make this creamy chicken curry in open pot

Try my Biryani Recipes

• veg dum biryani
• Chettinad mushroom biryani
• Egg Biryani
• Ambur mutton biryani
• bhai Veetu chicken biryani
• Chickpea biryani
• Spinach biryani
• Cauliflower biryani

Creamy Mughlai Chicken Curry With Step By Step Photo Recipe

soak cashews in hot water for 15 minutes

make a thick paste

heat unsalted butter and oil in the pan

temper with cloves, cinnamon stick, bay leaf and cardamom powder

add thinly sliced onion

saute for few minutes or until it turns transparent

add ginger garlic paste

saute well until the raw smell goes

add slit green chillies, coriander powder and garam masala powder

saute for 2 minutes

add cleaned boneless chicken pieces

mix well, cover with lid and cook for 2-3 minutes or until the chicken starts to release the water

add yogurt

mix well

add salt and water

mix well

pressure cook for 3-5 whistle

chicken cooked thoroughly

add cashew paste

mix well and cook for 2 minutes

add fresh cream 

cook for 1 minute and then switch off the flame

garnish with chopped coriander leaves

mix well

serve hot with chapathi, roti, biryani or parathas

MUGHLAI CHICKEN CURRY